My dear friend, Jen, and I are big foodies and often attend many foodie type events together here in Seattle. We’ve taken

“Chef Edward Lee’s story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes—filled with pickling, fermenting, frying, curing, and smoking—that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South.

Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.” This is my new favorite cookbook. . I’m making his Miso Smothered Chicken, Bourbon and Coke Meatloaf Sandwich and the

This perfect rémoulade is the second recipe in the cookbook. If you have never had rémoulade, boy – you are missing out. Invented in France, “rémoulade is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), often flavored with curry, and sometimes contains chopped pickles or piccalilli.” – Wikipedia. I love how Edward recounts his first experience tasting rémoulade, at the young age of 12 at a fancy shamancy restaurant (you have to buy the cookbook to read the rest of the story). For me, to say that rémoulade is similar to tartar sauce is a huge understatement. You must try this.

We’re cutting back a little on the beef and pork here at home, as you know, so I wanted to make some MLT’s. A vegetarian twist on the BLT. Mushroom Lettuce (Arugula in this case) and Tomato sandwiches and I topped these babies (and put some on the toast too) with this perfect rémoulade from Edward Lee. This stuff rocks. I really really love mushrooms and portobellos are perfect for this with their meaty texture and you won’t even miss the bacon. Seriously. My meat lovin’ husband scarfed down 4 of these and loved them. So, the next time you’re hankering for a great sandwich, give this one a try.

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Edward Lee's Perfect Rémoulade

Don't be scared of the long list of ingredients here. You are simply mixing everything together. This is delicious. Give it a try and next time, make your own version. If you can, make this a day ahead and the flavors will "harmonize overnight." RECIPE MAKES ABOUT 3 CUPS.

Prep Time20

Cook Time4

Total Time24

Course: Condiment

Author: Hip Foodie Mom

Ingredients

2 large eggs
1 1/4 cups mayonnaise
1/3 cup finely chopped shallots
1/2 cup chopped cornichons
2 garlic cloves; grated or finely minced
1 tablespoon horseradish
2 teaspoons fresh lemon juice
2 teaspoons fresh tarragon; chopped
1 teaspoon fresh flat-leaf parsley; chopped
1 1/2 teaspoons grainy mustard
1 teaspoon ketchup
3/4 teaspoon Worcestershire sauce
3/4 teaspoon sweet paprika smoked paprika is fine too
1/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
grated zest of 1 orange
grated zest of 1 lemon
3-4 dashes of Tabasco sauce

Instructions

Put the eggs into a small pot of water and bring to a boil over medium heat. Boil for 4 minutes only, then drain and immediately transfer to an ice bath to chill. Drain. (do not leave the eggs in the ice bath; you want the yolks to be runny).
Peel the eggs and add to a large mixing bowl. Beat with a whisk; the yolks should be runny. Don't worry if it's lumpy. Add all of the remaining ingredients and mix well. Transfer to a bowl or jar with lid and chill in the refrigerator for at least one hour before serving or using. The remoulade will keep in the fridge for up to 5 days.

Recipe published here with permission from Edward Lee. From Smoke & Pickles, pg 6.

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